A delightful twist on classic fried chicken, featuring a flavorful herb-infused coating and a crispy golden crust.
In a mixing bowl, combine the flour, parsley, thyme, salt, garlic powder, and pepper to create the coating mixture.
Mix the ingredients thoroughly to ensure an even distribution of flavors.
Pour the buttermilk into a pie pan. Dip each chicken breast into the buttermilk, ensuring it's fully coated.
Let the chicken sit in the buttermilk for a few minutes to enhance tenderness.
Dredge the buttermilk-coated chicken in the flour mixture, pressing gently to adhere the coating.
Ensure the chicken is evenly coated for a consistent crust.
Heat the butter in a skillet over medium-high heat until sizzling. Add the coated chicken breasts.
Use tongs to handle the chicken to keep the coating intact.
Cook the chicken, turning occasionally, until golden brown and cooked through, about 20 minutes.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken hot, garnished with additional fresh parsley if desired.
Pair with your favorite sides for a complete meal.
